| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 1 hr |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 3 cups blueberries
- 1 tablespoon fresh lemon juice
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup shortening
- 1 egg
- 2 tablespoons water
- 1/2 tablespoon vinegar
- Flour, for dusting
- Sugar, for sprinkling on top
Instructions
- Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
- Preheat oven to 425 degrees F.
- Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
- Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 423 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 301 mg |
Reviews
So simple and delicious. Blueberries were on sale, so… blueberry pie! I used a storebought crust, increased to 4 cups of berries, and reduced the sugar to 1/2 cup. Perfect.
My family insists on me making this for them whenever I visit. My parents went berry picking a couple months ago and froze the berries. I even made smaller, individual deep dish pies for my daughter to take with her to work. Her friends have even offered to buy the ingredients if I would just make the pies for them! I love how flaky the crust is, but it makes it difficult to work with. For the little pies I had to piece the crust together because they were too deep to press the rolled crust into. I pressed out the middle disk for the bottom of the tins, then took the pieces that fell off and pressed them into the sides. This is now a staple at all of our holidays.
We love this pie! I made this several weeks in a row, my husband loves it so much. I’m making it AGAIN, RIGHT NOW, for Thanksgiving dinner. Thank you to whomever gave this recipe, God Bless You
wow, just finished this recipe and it is awesome! this is the best crust I have ever made, love it!
Yum!
I varied it just slightly (brown sugar/sugar topping) and it was absolutely delicious!
This is a great recipe! I make it every year for thanksgiving. It’s not your typical super sweet gel-like blueberry pie, its more fresh & tart. My sister hates pie, but loves this. I do have my own tweaks: 3-4 cups of fresh blueberries & 1-1.5 thawed frozen wild Maine blueberries. The fresh are tart & the others are sweet… great combo! I also use more corn starch because the thawed blueberries release more water. Do a test run or two! You won’t be disappointed!
Great filling flavor! We cheated with a purchased crust. Next time I’ll make my own as it was lacking flavor there. Overall a great recipe.
Cinnamon in a blueberry pie?!! Blasphemy!! No, just no. That is someone adding a strong spice to hide the taste of a bad version of a pie. Cinnamon is for apple pies NOT blueberry or ANY berry pie!
Love the sweet and slightly tart taste. It was a huge hit on Thanksgiving. Highly recommend!!